CHICKEN STRACCETTI WITH LECCINO OLIVES
Gianluca Galliera
Gluten-free
Menù Ingredients
to taste Shallot
to taste White wine
to taste Sage
1.2 kg Chicken breast
Clean the chicken breast and cut it into strips. Brown the chopped shallot in a frying pan with a little extra-virgin olive oil, then add the chicken and shallow fry at high heat for a few minutes. Pour in some white wine, then mix in the leccino olives and finish cooking the meat. Transfer the chicken to the plates and round off with some sage leaves.
